Caramel Fudge Ice Cream Cake With Pretzel Crust

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• 4 cups mini pretzels
  Ingredient note

  Source: 4 cups mini pretzels
• 1/2 cup butter
  Ingredient note

  Source: 1/2 cup butter
• 1.75 quart french vanilla ice cream
  Ingredient note

  Source: 1.75 quart french vanilla ice cream
• 12 oz jar hot caramel topping
  Ingredient note

  Source: 12 oz jar hot caramel topping
• 12 oz jar hot fudge topping
  Ingredient note

  Source: 12 oz jar hot fudge topping

1. In a large resealable bag, crush pretzels with a rolling pin.
2. Melt butter in the microwave.
3. In a bowl combine the crushed pretzels and melted butter. Spread the pretzel mixture on the bottom of a lightly greased 9 x 13" glass baking dish and gently press down to form a crust. Put the pretzel crust in the freezer for 30 minutes.
4. Now mentally divide the french vanilla ice cream into thirds. Layer the first 1/3 of ice cream on top of the pretzel crust.
5. Put the hot fudge in the microwave for 45 seconds. Drizzle half of it on top of the first ice cream layer.
6. Next, place another layer of ice cream on top of the hot fudge.
7. Put the hot caramel in the microwave for 45 seconds. Drizzle half of it on top of the second ice cream layer.
8. Spread the rest of the ice cream on top of the caramel layer and lightly smooth with a spoon.
9. Drizzle the remaining caramel and hot fudge across the top of the ice cream cake. NOTE: You may need to reheat the caramel and hot fudge in the microwave for an additional 30 seconds to make it easier to drizzle.
10. Freeze the Caramel Fudge Ice Cream Cake overnight. Let it sit on the counter for 5-10 minutes to soften a little before serving. Enjoy!